Uttarakhand Kafuli - the most loved Spinach curry from Uttarakhand

Uttarakhand Kafuli

Known for the beauty of the Himalayas that cross through its territory, Uttarakhand can easily be defined as one of the most appreciated destinies for local and foreigner travellers in Asia. Not to mention all the ones interested in learning more about Ayurveda, an ancient medicinal knowledge, also called “Mother of all healing” developed in India

Its deep canyons, amazing lakes and snow-covered peaks, including the highest ones in the world, are part of an incredible scenario in the North of India. Birthland from the river Ganga, or Ganges, Uttarakhand is commonly known not only for all its natural beauty, but also for how their typical ingredients have been turned into delicious and - normally - vegetarian meals for centuries.

This hill state shares borders with regions like Tibet and Nepal and it’s no surprise that most of their traditional dishes, local and seasonal, had only been possible due to the influence both places represented to families and cooks. And yet, simple but incredible - are adjectives used by all the ones that have already tried Uttarakhand’s meals.

Balanced in flavour and rich in aroma, cooked on low heat and lentils as one of the main ingredients: that is a quick way to describe Uttarakhand’s gastronomy. But that might very much depend on how high or low are the villages you go to. That’s because places located in higher points do not have easy access to vegetables, rice, wheat and fruits, for instance.

Kafuli or Kappa

Commonly prepared and served during winter, Kafuli or Kappa is a delicious dish made with spinach (palak) and fenugreek leaves (methi). Palak, spinach in English, is considered a superfood due to its high levels of iron, potassium, calcium and magnesium. And also a great source of B vitamins complex, especially to the vegetarian ones.

Usually without garlic or onions, Kafuli or Spinach Curry (as it is also known), is cooked in an iron kadhai and most of the time thickened with rice flour. Combined, the ingredients will turn into a smooth, aromatic and tasty paste served with steaming rice, chapati or roti.

Ready to be served in less than 30 minutes, the spinach and fenugreek leaves are cooked on their whole, which means they don’t get chopped, and only until they are soft. Since most ingredients lose part of their nutrients when cut and overcooked.

How to prepare Uttarakhand Kafuli

To start preparing a traditional Uttarakhand Kafuli you’ll need to choose the best spinach and fenugreek leaves, wash them carefully, drain the water and put aside. Then, have 2-3 cm of ginger and 2 green chilies chopped.

Servings: 4 people

2 cups Spinach Leaves
1 cup Fenugreek Leaves
1 tsp Rice flour
3 tsp Mustard Oil (Or any veg oil)
¼ cup Yogurt (Curd)
2 cm Chopped ginger
2 Green Chili
1 tsp Cumin Powder
½ tsp Turmeric Powder
Pinch Asafetida
1 tsp Coriander Powder
Salt

Uttarakhand Kafuli Step By Step

Add the spinach, the fenugreek leaves and the green chili in a pan and boil them in 1 cup of water until they get soft. Drain the water and blend the leaves so they become a paste. You might need an electric blender or a manual one.
On medium heat warm the oil up. Then add the cumin seeds, the ginger and the asafetida.
After 1-2 minutes, add the coriander and turmeric powder, the leaves+chili paste and salt and stir. You might need a bit of water.
In another bowl, add the rice flour and dissolve it in ½ cup of water.
Pour the mix into the pan with the leaves and spices.
Cover the pan and let it cook on low heat for at least 10 minutes.
It’s ready to be served!